AEG invites foodies on a multi-sensory journey

AEG will return to Taste of London this summer as its headline partner, playing a prominent role in the capital’s food festival at Regent’s Park, from June 15 to June 19.

The home appliance brand says it is ’on a mission to awaken the senses by guiding visitors on a culinary story told through new and exciting features’.

Vanessa Holloway, senior consumer marketing manager at AEG, said: ”This year we’re taking visitors on a scientific and experienced-focused journey to great tasting food.

”Cooking should be so much more than just a habitual process. By experimenting with new ingredients, different cooking techniques, and plate presentation, we want to show how you can experience the most natural flavour and texture of the best ingredients.”

Highlights of this year’s festival will include the AEG Taste Theatre, where enthusiasts can see cookery demonstrations from world-renowned chefs; and AEG Take Taste Further, which invites visitors to take part in live group cooking sessions.

The AEG Taste Theatre will host live cooking demonstrations from chefs including Pierre Koffman, Nathan Outlaw and Marco Pierre White. Visitors can watch their culinary idols take to the stage to cook their favourite recipes on the latest AEG steam ovens and induction hobs.

The AEG Take Taste Further experience will give foodies the opportunity to put what they have seen at the AEG Taste Theatre into practice. Under the tutelage of Jeremy Pang, founder of the School of Wok, visitors can get close to the action in the hands-on sessions using AEG’s latest steam and induction appliances. Each visitor will work with fresh ingredients at their own station. Places are free of charge and available on a first-come, first-served basis.

New for 2016, AEG will host an ’eat-along’ screening of AEG Tasteology: a brand new documentary series that sets out to uncover ’the captivating steps to great tasting food’. Visitors can sign up for ’a multi-sensory exploration’, guided by Jozef Youssef, creative director of Kitchen Theory,  through an ’eat along’ screening made of up of four ’mini’ episodes: Source, Chill, Heat and Experience to explore the relationship between science, culture and food.

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